title: Polishing properties of sake rice Koshitanrei for high-quality sake brewing.
abstract: The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.
authors.affiliation: Asahi Sake Brewing Co., Ltd.
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Anzawa
authors.forename: Yoshihito
authors.initials: Y
authors.lastname: Nabekura
authors.forename: Kenji
authors.initials: K
authors.lastname: Satoh
authors.forename: Yuko
authors.initials: Y
authors.lastname: Satoh
authors.forename: Satomi
authors.initials: S
authors.lastname: Ohno
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Watanabe
authors.forename: Mitsuoki
authors.initials: M
authors.lastname: Kaneoke
authors.forename: Kazunori
authors.initials: K
authors.lastname: Kume
authors.forename: Masaki
authors.initials: M
authors.lastname: Mizunuma
authors.forename: Ken-Ichi
authors.initials: K
authors.lastname: Watanabe
authors.forename: Kazuaki
authors.initials: K
authors.lastname: Katsumata
authors.forename: Dai
authors.initials: D
authors.lastname: Hirata
mesh_terms: D000434:Alcoholic Beverages / Q000592:standards*; D005511:Food Handling / Q000379:methods*; D055595:Mechanical Phenomena; D012275:Oryza / Q000145:classification; D013997:Time Factors